Tandoori Leg of Lamb with Fresh Mango Chutney

Category

Yields1 Serving

 5 lbs bone-in leg of lamb, trimmed
 1 cup nonfat plain yogurt
 ¼ cup lime juice
 2 tbsp minced fresh ginger
 3 cloves garlic, crushed
 5 ½ tsp salt
 ¼ tsp freshly ground pepper
 1 tbsp ground coriander
 ½ tsp cayenne pepper
 ½ tsp ground cinnamon
 ½ tsp ground cloves
 ½ tsp ground cardamom
 Fresh Mango Chutney

1

With a sharp knife, make ¼-inch to ½-inch-deep gashes on all sides of lamb in a crisscross pattern. Place the lamb in a plastic bag. Combine yogurt, lime juice, ginger, garlic, salt and pepper in a bowl. Pour the yogurt mixture over the lamb, turning to cover. Marinate in the refrigerator for at least 2 hours or overnight.

2

Preheat oven to 450°F. Place the lamb on a lightly oiled rack in a roasting pan. Combine coriander, cayenne, cinnamon, cloves and cardamom in a small bowl. Sprinkle evenly over the lamb.

3

Roast the lamb for 15 minutes. Reduce heat to 325 degrees and continue roasting until a meat thermometer registers 140°F for medium-rare, 55 to 60 minutes. Let stand for 10 minutes before carving.

4

Serve Mango Chutney with the lamb.

Ingredients

 5 lbs bone-in leg of lamb, trimmed
 1 cup nonfat plain yogurt
 ¼ cup lime juice
 2 tbsp minced fresh ginger
 3 cloves garlic, crushed
 5 ½ tsp salt
 ¼ tsp freshly ground pepper
 1 tbsp ground coriander
 ½ tsp cayenne pepper
 ½ tsp ground cinnamon
 ½ tsp ground cloves
 ½ tsp ground cardamom
 Fresh Mango Chutney

Directions

1

With a sharp knife, make ¼-inch to ½-inch-deep gashes on all sides of lamb in a crisscross pattern. Place the lamb in a plastic bag. Combine yogurt, lime juice, ginger, garlic, salt and pepper in a bowl. Pour the yogurt mixture over the lamb, turning to cover. Marinate in the refrigerator for at least 2 hours or overnight.

2

Preheat oven to 450°F. Place the lamb on a lightly oiled rack in a roasting pan. Combine coriander, cayenne, cinnamon, cloves and cardamom in a small bowl. Sprinkle evenly over the lamb.

3

Roast the lamb for 15 minutes. Reduce heat to 325 degrees and continue roasting until a meat thermometer registers 140°F for medium-rare, 55 to 60 minutes. Let stand for 10 minutes before carving.

4

Serve Mango Chutney with the lamb.

Tandoori Leg of Lamb with Fresh Mango Chutney
IngredientsDirections